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Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

Different SugarNutritionFood SpoilageLactic Acid BacteriaLactobacillus Johnsonii La1Retail-manufactured Ice CreamFood MicrobiologyFood EngineeringFood ProcessingMicrobiologyPublic HealthFood QualityFood TechnologyFood SafetyHealth Sciences